For a beach trip to go as planned, two things have to happen. First, our family needs to have fun, relax, and enjoy our time with each other. Second, we must return home with loads of yummy fish to eat. I’m happy to report that our last beach trip was a huge success! We came back with a huge supply of redfish to feast on, so I made this Blackened Redfish dish! Oh how I love a blackened fish—tasty with a perfectly crunchy crust, and it just feels healthy while you’re eating it! Light, healthy proteins like fish are so great! Adding to the Blackened Redfish experience is this amazing, creamy caper butter sauce. Try it with my Horseradish Dijon Mashed Potatoes.
There are two great things about redfish: they are fun to catch and they are one of the tastiest fish in the ocean. Thankfully, our last beach trip resulted in beautiful weather and a bountiful harvest of redfish.
There are a few other names for redfish. You may hear it referred to as red drum, channel bass, puppy drum, or spottail bass, though no matter what it’s called, it’s still a joy to catch and eat!
Did you know redfish was the first fish to ever be blackened? Even though I used redfish in this recipe, any white flaky fish would be equally wonderful.
Why blackened redfish seasoning tastes so good
Blackening is a technique that causes a crust to form on the outside of fish, steak, chicken, and other meats. You’ll need a smoking hot skillet, a mixture of herbs and spices, and butter. It’s super simple to make and really there is no better way to prepare redfish.
The fish may appear burnt, but it’s merely darkened from the milk solids in butter along with the herbs and spices being placed in a super hot skillet.
You will need to make sure your cooking area is well ventilated! Blackening produces a great deal of smoke. Not to worry, I can guarantee your fish, or whatever you plan to blacken, is going to be delicious!
Blackened Redfish Recipe
Here is the recipe with step-by-step instructions.
Blackened Redfish Recipe
- 4 redfish fillets
- 1/2 cup dry white wine
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon capers
- 3 cloves garlic crushed
- 4 tablespoons butter melted
- 6 tablespoons butter cold and unsalted
For the Blackening Seasoning
- 2 tablespoons paprika
- 1 1/2 tablespoon kosher salt
- 2 teaspoon garlic powder
- 1 tablespoon freshly ground pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- In a small bowl, mix wine, Worcestershire sauce, lemon juice, capers, and garlic. Place the fillets in the sauce for a few seconds on each side. Remove fish to a plate.
- In a saucepan, bring the wine mixture to a boil and reduce by half.
- In a small bowl, add all the blackening ingredients and mix until combined.
- In another small bowl, add the melted butter. Coat each piece of fish liberally with the butter then coat both sides of the fish with the blackening mixture.
- Heat a cast iron skillet over medium high heat until smoking. Once smoking, place 2 fillets in the skillet. You will have smoke from the skillet at this point, or a flame, but it will reside and your fish will be excellent. Allow the fish to sit without moving it for at least one minute. Once it releases a bit from the skillet (around one to two minutes), turn the fish and cook for another 2 minutes or until the fish is done. Remove to a platter. Repeat with the other two fillets.
- Finish caper butter sauce by adding a tablespoon at a time of cold butter to the sauce and stirring until the butter is melted. Add the next and repeat until you have a creamy looking, silky textured sauce. Spoon the sauce over the fish and serve.